Palak Paneer
Palak paneer is a classic Indian dish made with pureed spinach, tons of delicious spices and Indian cottage cheese. This vegetarian recipe is made with whole spices, garlic ginger paste and kashmiri chili powder, to give it an authentic flavor, just like your favorite Indian restaurant!
Ingredients
- 2 pounds fresh spinach, see notes for frozen spinach
- 2 tablespoons olive oil, butter or ghee
- 2 cinnamon sticks
- 7 whole cloves
- 4 cardamom pods
- 1 teaspoon cumin seeds
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 3 cups diced onions
- 2 teaspoons salt, divided
- ½ teaspoon nutmeg powder
- 1 tablespoon ginger garlic paste
- 2 teaspoons turmeric powder
- 1 pound tomatoes, chopped
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 4 teaspoons kasmiri chilli powder
- 2 teaspoons fenugreek leaves
- 1 pound paneer, cubed
- 1 tablespoon heavy cream
Instructions
- Bring a large pot of water to boil on the stove.
- Add the spinach and cook for 2 minutes.
- Drain the spinach from the pot, then add it to a blender.
- Blend for 30-60 seconds, or until smooth. If the spinach is getting stuck in the blender, add 1-2 tablespoons of water to help it puree in the blender.
- Heat the olive oil in a large skillet, or dutch oven, over medium-high heat.
- Add the cinnamon sticks, whole cloves, cardamom pods and cumin seeds.
- Once the whole spices begin to splatter, add the garlic, jalapeno, onions, ½ teaspoon salt and nutmeg powder.
- Cook until the onions begin to turn soft and slightly brown.
- Add the ginger garlic paste, turmeric and chopped tomatoes.
- Add the remaining salt, cumin powder, coriander powder and chili powder. Crush the fenugreek leaves in the palm of your hands, then add them to the pot.
- Use a slotted spoon to remove the cinnamon sticks and cardamom pods from the pot.
- Pour the pureed spinach into the pot.
- Cook until you see small droplets of oil form on the top.
- Add the cubes of paneer and gently stir them into the spinach sauce.
- Cook for 3-4 minutes on the stove, then transfer to a bowl for serving.
- Optionally drizzle heavy cream over the dish for extra creaminess.
Notes
- To make this recipe with frozen spinach, substitute 20 ounces of frozen spinach, for the 2 pounds of fresh spinach. You do not need to boil and drain the spinach. Simply add the frozen spinach to a blender with 1-2 tablespoons water and puree the spinach until it’s smooth.
- This recipe is naturally gluten free and vegetarian.
- To make this recipe vegan, replace the paneer, with cubes of firm tofu. You will also want to use olive oil, instead of butter or ghee, and omit the heavy cream drizzled on top.
- I do not recommend substituting any of the ingredients, as this is what makes the dish authentic. Kashmiri chili powder, fenugreek leaves, ginger garlic paste and whole cardamom pods can all be found on Amazon at the links provided. You can also find each of these ingredients at an Indian market.
Nutrition Facts
Calories 561kcal (28%)Carbohydrates 33g (11%)Protein 26g (52%)Fat 39g (60%)Saturated Fat 19g (95%)Cholesterol 80mg (27%)Sodium 1422mg (59%)Potassium 1868mg (53%)Fiber 12g (48%)Sugar 10g (11%)Vitamin A 22925mg (459%)Vitamin C 94mg (114%)Calcium 873mg (87%)Iron 9mg (50%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!